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Low-Fat Corn Lasagna

1 cup cheese -- mozzarella
10 ounces corn
15 ounces cheese -- ricotta
1 eggs
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon pepper -- black
27 1/2 ounces prego
9 lasagna noodles
1 cup water
1/2 cup cheese -- mozzarella


Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325. Spray 9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with 3/4 c sauce.


Layer half of noodles and top with half of cheese mixture. Repeat and pour remaining sauce over top. Carefully pour water around edges and sprinkle with mozzarella.


Tightly cover pan with foil and bake 1 hour and 15 minutes. Let rest 10-15 minutes before serving.









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